Desserts

Tropical pops

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 8

Time to make: 20 mins , plus freezing

Ingredients

More weights & measures

8 x 75ml (each) ice-block holders
2 tablespoons sugar
½ cup water
2 kiwi fruit (150g), peeled, chopped
1 cup (175g) mango flesh
1 ¼ cups (175g) fresh or frozen raspberries

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Instructions

1 Heat sugar in water until dissolved to make syrup. Add a third of the syrup to each of the different fruits. Purée each fruit separately.

2 Place a third of kiwi purée in the base of the ice-block holders. Freeze for 1 hour. Add mango puree and freeze once more for 1 hour. Add the raspberry purée and freeze until solid.

Variations

Ice-block holders (usually as a tray) are available at supermarkets. If you don’t have one, use plastic cups with ice-block sticks.

Nutrition Info (per serve)

Calories 147cal

Kilojoules 100kJ

Protein 1g

Total fat 0g

–Saturated fat 0g

Carbohydrates 10g

–Sugars 9g

Dietary fibre 2g

Sodium 10mg

Calcium 10mg

Iron 0mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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